I am going to be making some chocolate cupcakes for easter and I got my hands on some hazelnut praline paste that I would like to incorporate into the filling for the cupcakes.
Praline paste, superyum!
Is it possible to decrease the amount of chocolate in Rose’s recipe?
It’s better to decrease the chocolate liquor percentage (I like Callebaut dark or anything about 50%) than the amount of chocolate. It might work to sub the praline paste for part of the chocolate (or part of the sugar in the chocolate), but I’d try a very small test batch first to make sure it will still set and whip properly. I know that adding nut oil to whipped cream makes it much harder to whip, hopefully the cocoa butter in the chocolate would keep that from happening.
Also, any suggestions for one of Rose’s recipes that produce nice moist chocolate cupcakes?
I like the deep chocolate passion. The Domingo is also nice, especially when paired with nuts/caramel.
All that said, my choice for the hazelnut paste would probably be the chocolate praline silk meringue buttercream, it’s yummy. But it’s a lot more work than ganache. For ganache, you’ll probably need to add quite a bit of the praline paste to balance the relatively strong chocolate flavor.